tag:blogger.com,1999:blog-2558050635605413616.post5164149319469095217..comments2024-02-29T11:54:28.419+00:00Comments on Ed's Beer Site: A visit to Timothy Taylor's breweryEdhttp://www.blogger.com/profile/13844169940650659196noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2558050635605413616.post-30912567311488159422019-04-05T02:46:54.219+01:002019-04-05T02:46:54.219+01:00Thanks Ed, yes I've tried the Graham Wheeler r...Thanks Ed, yes I've tried the Graham Wheeler recipe, it is close, but doesn't include the Invert sugar #2, and uses Goldings, Styrian Goldings, and more Styrian, rather than Fuggles, Whitbread Golding Variety and Savinjski. I use Wyeast 1469.<br /><br />I ferment in an open bucket (with lid propped open with a thermo-well stuck in a carboy cap) in a chest freezer at 20C for ~7 days, rousing with a big spoon after 3 days. Then into a 20L Speidel with 100g priming sugar in solution, after another day at 20c, down to 12C in 2x 4C steps over 2 days. I've got a 5 imperial gallon batch that's been conditioning now for a week. Will leave it another two weeks. Made with 54g 4.4% Fuggles at 80mins to go, 14g 7.1% WGV and 6.6g 6.1% EKG at 20mins, 38g 3.7% Savinjski and 42g 2.6% Styrian at 0mins, left in while chilling. Pitched at 17C and let rise to 20C. (Started with 5kg golden promise, 450g British Crystal 135/165L, 250g torrified wheat, 67C for 60 mins, mash out at 76C for 10mins). I went over the top a bit with the amount 0mins hops. I'll be visiting the UK in the summer and staying at a couple of their pubs in Keighley. Haven't been able to arrange a tour though (that must have been amazing), but will tour Black Sheep.DrBubblesnoreply@blogger.comtag:blogger.com,1999:blog-2558050635605413616.post-82673448311323770922019-04-04T20:57:28.141+01:002019-04-04T20:57:28.141+01:00I'll see if I can find my notes at the weekend...I'll see if I can find my notes at the weekend. Have you tried the Graham Wheeler recipe? And have you got hold of the yeast?Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-2558050635605413616.post-28112635432409865892019-04-03T07:51:47.718+01:002019-04-03T07:51:47.718+01:00Can you reveal the hop schedule, roughly? I'm ...Can you reveal the hop schedule, roughly? I'm onto my 8th attempt at trying to emulate this in the US as I miss the cask so much.DrBubblesnoreply@blogger.comtag:blogger.com,1999:blog-2558050635605413616.post-88986558472808643892018-11-08T07:52:43.818+00:002018-11-08T07:52:43.818+00:00All golden promise. I put the slight caramel taste...All golden promise. I put the slight caramel taste down to diacetyl myself, but they didn't agree at the breweryEdhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-2558050635605413616.post-21134761057681062072018-11-07T16:10:51.623+00:002018-11-07T16:10:51.623+00:00Could you tell if they used any crystal/caramel ma...Could you tell if they used any crystal/caramel malts? Or is the color strictly from invert? My memory has been of very little crystal or none at all. I have only had Landlord a couple of times when I was on holiday in England several years ago, but it was for sure the best pints of the trip. There are lots of home brew recipes with conflicting grain bills.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2558050635605413616.post-89695452927829853582018-11-02T19:55:13.179+00:002018-11-02T19:55:13.179+00:00I love Tayloyr's Landlord too. Its Yorkshire B...I love Tayloyr's Landlord too. Its Yorkshire Bitter at its finest in a pub. However, having being involved in organising the odd beer festival in my time, I find it a nightmare for the uninitiated. Mainly due to the amount of secondary fermentation that has gone on by the time we receive it. It has been tapped and almost hit the ceiling! Ilkley Robhttps://www.blogger.com/profile/12812726385752243112noreply@blogger.com